Patrick Owens and his team at the James Beard House
Tuna Crudo with Kimchi, Cauliflower, and Citrus
Warm May River Oysters with Kale and Prosciutto
Duck Ham with Lone Palmetto Farms Chèvre and Peppers on Crostini
South Carolina Brown Shrimp with Avocado, Lime, and Aïoli
Seared Diver Scallop with Green Chile–Fontina Polenta and Bacon–Fig Jam
Potato Gnocchi with Spicy Duck Sausage and Greens
Behind the scenes at the James Beard House
South Carolina Scamp Grouper with Sweet Corn, Crab, and Tarragon
Colorado Lamb Rib-Eye with Orzo Perlato, Wild Mushrooms, and Lavender
Patrick Owens in the James Beard House kitchen
Chocolate–Ancho Chile Panna Cotta with Toasted Coconut Crema
Dinner

Contemporary Charleston

Patrick Owens

Langdon’s and Opal, Mt. Pleasant, SC

Why are diners flocking to the Charleston suburb of Mt. Pleasant? Because talented native son Patrick Owens tempts with refined, globally inspired Southern fare at his pair of acclaimed restaurants, Langdon’s and Opal.

Event photos taken by Jeffrey Gurwin. 

Related Info:

MENU

  • Hors d’Oeuvre

    • Tuna Crudo with Kimchi, Cauliflower, and Citrus
    • Warm May River Oysters with Kale and Prosciutto
    • Duck Ham with Lone Palmetto Farms Chèvre and Peppers on Crostini
    • South Carolina Brown Shrimp with Avocado, Lime, and Aïoli
    • Miquel Pons Cava Brut NV
  • Dinner

    • Seared Diver Scallop with Green Chile–Fontina Polenta and Bacon–Fig Jam
    • Atalon Sauvignon Blanc 2012
    • Potato Gnocchi with Spicy Duck Sausage and Greens                                    
    • Montes Alpha Chardonnay 2011
    • South Carolina Scamp Grouper with Sweet Corn, Crab, and Tarragon
    • Laroche de la Chevalière Pinot Noir 2012
    • Colorado Lamb Rib-Eye with Orzo Perlato, Wild Mushrooms, and Lavender
    • Caymus Cabernet Sauvignon 2011
    • Chocolate–Ancho Chile Panna Cotta with Toasted Coconut Crema
    • Blanton’s Bourbon with Ginger Beer and Bitters

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 11.09.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2014

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